Brown Rice with Salmon, Avocado, and Toasted Nori

Prep Time:
20 mins
Total Time:
1 hrs 10 mins

This Japanese-inspired dinner is like a deliciously deconstructed salmon-and-avocado roll. This recipe comes from our book "Clean Slate: A Cookbook and Guide."


  • 1 ¼ cups short-grain brown rice

  • Coarse salt

  • 1 teaspoon canola oil

  • 4 pieces sushi-grade salmon (each about 4 ounces and 1 inch thick)

  • 2 sheets nori

  • 3 tablespoons fresh lemon juice

  • 3 tablespoons reduced-sodium soy sauce

  • 1 ½ teaspoons hot chile sauce

  • 1 avocado, halved, pitted, peeled, and sliced

  • 1 English cucumber, halved lengthwise and thinly sliced on the bias

  • ¼ cup cilantro sprigs

  • 1 small Thai chile, thinly sliced, for serving (optional)


  1. Bring 2 1/2 cups water, rice, and a pinch of salt to a boil in a saucepan. Reduce heat, cover, and simmer until grains are tender and water has been absorbed, 40 to 50 minutes. Remove from heat; let stand 10 minutes, then fluff with a fork.

  2. Heat oil in a nonstick pan over high heat. Pat fish dry. Cook fish until golden brown on outside but still rare in center, 1 1/2 to 2 minutes a side. Let cool slightly.

  3. Meanwhile, using tongs, toast nori sheets, one at a time, over the flame of a gas burner until they begin to shrivel and become fragrant.

  4. Mix together lemon juice, soy sauce, and chile sauce in a bowl. Divide rice among 4 plates and drizzle with half of sauce. Arrange avocado and cucumber on top of rice. Break salmon into chunks and divide among plates. Drizzle with remaining sauce, and top with cilantro and chile. Break nori into pieces and serve on the side.

    Johnny Miller
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